Tender baked potatoes brushed with barbecue sauce and coated with thinly sliced shallots, stuffed with cheese, shredded pork and smoked sausage Topped with sour cream and green onions.
WHAT’S GOING ON HERE
Russet potatoes are great for baking. They are a larger brown potato, not waxy, white fleshed and have a sturdy skin. They are great for getting a creamy potato, perfect for baked potatoes!
Barbecue sauce and baked potatoes go hand in hand. Generally you’re used to barbecue sauce on the inside of the potato used as moisture for both the potato and the meat. But for this recipe the sauce also goes on the outside. Brushing the potato on the outside gives you a great opportunity to stick on a bunch of flavor there. From seasoning to whole herbs or garlic the possibilities are endless.
Shallots are closely related to onions, garlic and chives. Its flavor profile is similar to a milder version of all three. Shallots are great minced, diced or thinly sliced they can be consumed raw or sauteed with a little butter and oil just like onions and garlic.
Whats a potato without a ton of meat. The great thing about potatoes is how customizable they are. I love to load a potato up using leftover grilled option whether its pork, beef, seafood or chicken. This recipe uses both sausage and shredded pork but can easily swapped for anything else.
TIPS & TRICKS FOR THE BEST BBQ Shallot Crusted Shredded Pork and Smoked Sausage Baked Potatoes
ROASTING THE POTATO
roasting a potato in the oven can take a very long time. when it’s cool out that’s fine but on a hot summer day forget about it. shortcut it! start by poking the potatoes with a fork, and rinsing under cold water. wrap the potatoes in plastic wrap to create some steam then zap it in the microwave for 4-5 minutes. this shortcut is a sure fire way to cut 55 minutes off of baking the potato. once the potato is removed from the microwave unwrap it, finish the recipe and put it in the oven.
STICKING THE POTATOES
sticking the shallots to the baked potato is really easy. just make sure the potato is brushed with BBQ sauce everywhere you want the shallots to stick. and that the shallot is thinly sliced to make it more pliable. once the potatoes are cooked the shallots stick like glue.
SPLITTING & STUFFING
give the potato a moment to cool so that you’re able to handle it and fluff it. split the potato across lengthwise to maximize the amount of filling you’ll be able to add.
when roasting the potato the goal is to have a crispy semi wrinkled outside and a tender soft potato on the inside. you can tell by giving the potato a small squeeze to make sure it’s cooked all the way.
when stuffing the potato and baking it it’s important to keep the oven low and slow. For velvety cheese ribbons slow heat with make sure all the cheese, onions and potato comes together. too hot of heat and too long can harden the cheese.
SIMILAR INGREDIENTS TO
ENJOY THIS RECIPE WITH